Asian

Kimchi seafood tofu soup takes several minutes to prepare.

Kimchi seafood tofu soup takes 25 minutes to cook.

Kimchi seafood tofu soup makes 3 servings.

The ingredients for Kimchi seafood tofu soup are:

1 tsp canola oil
Garlic, 1 clove (remove)
*Kochujang, 1 tbsp (remove)
*Snow Peas, fresh, 1 cup (remove)
*Raw Nappa Cabbage, 2 cup (remove)
*Kimchi, 1 cup (remove)
*Campbell's low sodium chicken broth, 4 cup (remove)
Poached Egg, 3 large (remove)
Mori-Nu, Tofu, silken, soft, 454 grams (remove)
Scallops, raw, 4 oz (remove)
Squid, raw, 3 oz (remove)

Here is how you make Kimchi seafood tofu soup:

Warm canola oil in dutch oven over medium high. Saute 1 clove of garlic (chopped) for 1 min. Add 1 tbsp of kochujang. Stir for 1 min. Add Snow peas and cabbage. Toss. Add Chicken broth and kimchi. Bring to boil. Reduce to simmer. Add tofu in 2 pieces. Do not stir. Add scallops and squid. Crack eggs and let them poach in liquidServing Size: 3, 1-cup servingsNumber of Servings: 3Recipe submitted by SparkPeople user ECHUCK.

The nutritional information for Kimchi seafood tofu soup is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 303.1

• Total Fat: 11.4 g
• Cholesterol: 289.5 mg
• Sodium: 1,473.8 mg
• Total Carbs: 14.4 g
• Dietary Fiber: 3.0 g
• Protein: 29.6 g

Kimchi seafood tofu soup is Asian cuisine.